This delicious, nutritious salad, created by Christie Brinkley, features quinoa, one of the most protein-rich foods vegetarians can eat. Quinoa offers high levels of antioxidants, is high in fiber, naturally gluten-free and has a low glycemic index. Follow these instructions and watch the video!

Sponsored by Natural Factors

SERVES 4

3 cups cooked quinoa

1 medium red tomato, diced

1 medium yellow tomato, diced

¼ cup chopped red onion

½ cup diced cucumber

1 cup chopped arugula

¼ cup chopped scallion

½ cup chopped fresh cilantro, plus more for garnish

1 bell pepper, diced

½ cup sliced almonds, toasted

Lemon-Garlic Vinaigrette **

1 jalapeno, seeded and chopped (optional)

Lemon-Garlic Vinaigrette

Makes ½ cup

Ingredients:

Juice of 1 lemon

¼ cup extra-virgin olive oil

1 tablespoon red wine vinegar

1 garlic clove, minced

Pinch of red pepper flakes (optional)

Sea salt and freshly ground black pepper

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Directions:

In a small bowl, whisk together all the ingredients.

First, cook the quinoa. Use a ratio of 2 cups water to 1 cup quinoa. Bring the water to a boil, then add the quinoa, reduce the heat to low, cover, and cook for 10 to 15 minutes.

Then, in a large bowl, combine all ingredients except the dressing and the jalapeno.

Drizzle the Lemon-Garlic Vinaigrette over the salad and gently mix before serving. Garnish with fresh cilantro and chopped jalapeno.

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Presented by Natural Factors BioSil

Quinoa is one of the foods Christie eats to stay healthy. But what does she do to look beautiful years younger than she actually is? “I take BioSil every day… and I’m amazed at the results I see in my skin, hair and nails. I also appreciate that BioSil is natural and contains no animal parts,” she says.

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